Beverage style guidelines are used with the permission of the Beer Judge Certification Program (BJCP). BJCP Style Guidelines Copyright © BJCP, Inc. The most current guidelines are available at www.bjcp.org.
Vital statistics
| Original gravity | 1.050 – 1.060 (12.4 – 14.7 °P) |
|---|---|
| Final gravity | 1.000 – 1.020 (-0.0 – 5.1 °P) |
| Alcohol | 5.0 – 8.0% ABV |
Overall impression
Mildly fruity, fuller-bodied. Usually semi-dry to semi-sweet; typically still to pétillant. Only very slight acetification acceptable.
Aroma
Fruity pear character increases with sweetness; table-pear profile may not taste strongly like fresh pears. Drier versions similar to young white wine.
Appearance
Slightly cloudy to clear. Straw to gold; generally quite pale.
Flavor
Acidity mild to balanced, not sharp. Tannins low to balanced without significant bitterness. Balance variable, often even to acid-forward. Not mousy, ropy, or oily.
Mouthfeel
Relatively full body. Low to moderate tannins as astringency. Still to sparkling, typically no more than medium carbonation.
Comments
Less tannin and more table-fruit character than Heirloom Perry; may have more acidity. Sorbitol in some pears can give dry perry an impression of sweetness.
Characteristic ingredients
Culinary (table) pears (e.g., Bartlett, Kiefer, Comice, Conference).
Style comparison
Compared to Heirloom Perry: lower tannin, simpler fruit, often higher acidity.
Entry instructions
Entrants MUST specify carbonation and sweetness levels.
Commercial examples
Æppeltreow Perry, EdenVale Pear Cider, Seattle Cider Perry, Snowdrift Semi-Dry Perry, Twin Pines Hammer Bent Perry, Uncle John’s Perry